Peach Crumb Bars
Peach Crumb Bars are the perfect summer dessert, made with fresh peaches on a shortbread crust. Topped with a sweet and buttery crumb topping.
Keyword Peach Crumb Bars
Prep Time 30 minutes minutes
Cook Time 50 minutes minutes
Chill: 2 hours hours
Total Time 3 hours hours 20 minutes minutes
Servings 12 bars
Author Catalina Castravet
- 1 cup white granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted cold butter cut into tiny cubes
- 1 large egg lightly beaten
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar packed
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 6 large peaches peeled and diced
- 2 teaspoons fresh lemon juice
- 1/2 cup slivered almonds
Almond icing (optional):
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 tablespoon milk more if needed
Preheat oven to 350 degrees F if using a glass pan, or 375 degrees F, if using a metal pan.
Spray a 13x9-inch baking pan with baking spray and set aside.
In a medium bowl whisk together sugar, flour, baking powder, and salt.
Add the diced butter and using a pastry cutter, or a fork, work the butter into the flour until the mixture resembles coarse sand. If the mixture is too "wet", add a bit more flour.
Add the lightly beaten egg and mix well, until the dough starts to hold together, it still should be crumbly. I prefer to mix it in a stand mixer.
Gently press a little more than half the dough into the bottom of the prepared pan. Set aside the remaining dough, it will be used for the crumb topping.
In a large mixing bowl whisk together the white and bron sugar, cornstarch, nutmeg, and cinnamon.
Add the diced fruit and toss to combine.
Add the lemon juice and toss to coat. Pour the mixture on top of the crust and spread it evenly.
Sprinkle the slivered almonds on top.
Using your fingers, press together small handfuls of the remaining dough to create a few clumps. Scatter them and remaining crumbled topping on top of the fruit layer.
If using a glass pan, bake at 350 degrees F for 50-55 minutes or until lightly browned and bubbly.
If using a metal pan, bake at 375 degrees F for 40-45 minutes or until lightly browned and bubbly.
Removee from the oven and cool completely on a wire rack, then chill before icing and slicing.
Calories: 459kcal | Carbohydrates: 71g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 241mg | Potassium: 302mg | Fiber: 4g | Sugar: 46g | Vitamin A: 800IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg